Scotch Eggs

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As a Nation, we all love a scotch egg. What better than a freshly made slightly warm scotch egg with some piccalilli on the side? We're salivating just thinking about this recipe. You'll never go back to buying shop bought again!

Method

Place 4 whole eggs in a pan of cold, salted water and bring to the boil. Simmer for about 8 minutes.

4
Free Range Medium Eggs

Drain & cool the 4 eggs under running water then peel the shells off.

In a large bowl mix the sausage meat with the thyme, parsley and spring onion and season well with salt & pepper.

275g
Sausage Meat

1 tsp
Thyme Leaves

1 tbsp
Freshly Chopped Parsley

1
Spring Onion, Finely Sliced

Divide the sausage meat into four, and flatten into ovals approx 12cm x 7cm, similar to the shape of the palm of your hand.

Next put the flour onto a plate and the breadcrumbs onto two separate plates. Beat the remaining egg in a bowl.

Dip each egg in the flour, then beaten egg and finally roll in breadcrumbs, ensuring a good even coating at each stage.

Heat the oil in a large deep pan until a breadcrumb sizzles and turns brown when dropped in (CAUTION do not leave hot oil unattended and be careful when around it).

Carefully place the scotch eggs in the oil and fry for 8-10 minutes until golden brown. Chill before serving.

If you fancy making a twist on a scotch egg, then how about trying our sweet version? Full recipe here

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